This is my own variation of Indonesian “Perkedel Tahu” recipe. You can contact my instagram (brendadayanara) if you want this recipe in Japanese or Indonesian.
- 7 firm tofu
- 113 g shrimps
- 1/4 carrot (shredded)
- 2 stalks scallions (thinly sliced)
- 1 red chili (sliced)
- 2 cloves garlic (minced)
- 1 tsp ground coriander
- 2 tbs cornstarch
- 1 tsp salt
- 1/2 tsp pepper
- 1 whole egg
- 1 lemon/lime
- 30-50 ml water
- Birds eye chilies (optional)
Peel and devein the shrimps. Chopped them into small size. Squeeze lemon/lime juice over the shrimps to remove the smell. Set aside.
Mash the tofu in a big bowl into small chunks.
Prepare the herbs. Mince the garlic, slice the chilies and scallions, plus cut and shred the carrot. Add them into the tofu bowl.
Add the shrimps and all seasonings. Mix them well.
Make a hole in the middle of the mixture. Add the egg in the hole. Mix them well while adding water little by little into a nice consistency. Be careful not to put too many water or else the tofu balls will fall apart when cooking.
Finally shape the mixture into balls. Depends on their size, we can make around 17-20 balls.
At this point you have 2 option for cooking them, steam or deep fry.
Steam: use cooking paper at the base of steamer for easier cleaning. Place the tofu balls and steam them for about 7-10 minutes.
Deep-fry: beat an egg in a bowl. Add 2 tbs of water and mix them well. Dip the tofu balls in the egg mixture then deep fry them in hot oil over medium low heat until golden brown.
Serve while it’s hot. You can eat them with chili sauce or fresh birds eye chilies.
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